Vegan Peanut Butter No-Bake Cookies
User Reviews
5
Vegan Peanut Butter No-Bake Cookies
Description
This recipe melts together maple syrup, almond milk, coconut oil, and unsweetened cocoa powder over heat until boiling briefly. It’s then removed from heat and mixed with rolled oats, peanut butter, vanilla, salt, and chopped vegan dark chocolate to form the cookie batter.
Portioning the mixture onto a lined sheet and chilling allows the cookies to set and harden without baking. The resulting cookies hold together well and have a chewy texture with a chocolate-peanut butter taste, accented by the coconut oil’s subtle flavor. Optional toppings like crushed peanuts or unsweetened coconut flakes can add extra texture.
These cookies can be refrigerated for several days or frozen for longer storage. They provide a quick option for vegan, no-bake treats requiring no oven time.
Using naturally sweetened dark chocolate keeps the treats lightly sweet without refined sugars.
Ingredients
- 1/4 cup maple syrup
- 2 Tbsp almond milk (unsweetened // or other non-dairy milk)
- 3 Tbsp coconut oil (use refined for a less intense coconut flavor | or sub vegan butter)
- 3 Tbsp unsweetened cocoa powder or cacao powder
- 1 ¼ cups rolled oats (gluten-free for GF eaters)
- 1/3 cup peanut butter crunchy or creamy // or sub other nut butter, salted, natural
- 1/2 tsp vanilla extract pure
- 1 pinch salt sea salt
- 1/2 cup dark chocolate vegan, chopped
- peanuts optional, roasted, chopped, or shredded unsweetened coconut
Instructions
- Line a baking sheet or serving platter with parchment or wax paper.
- Add maple syrup, almond milk, coconut oil, and cocoa powder to a medium saucepan and bring to a low boil over medium heat, stirring frequently.
- Once bubbling, let boil for 1 minute. Then remove from heat and add oats, peanut butter, vanilla, salt, and dark chocolate and combine and fully incorporate all ingredients.
- Drop heaping Tablespoon amounts (I used this cookie scoop!) of the batter onto the prepared baking sheet or serving platter and sprinkle with crushed peanuts and/or additional flaked coconut (optional).
- Transfer baking sheet or serving platter to the fridge and allow to cool and harden- about 15 minutes. (Or, you can let them cool at room temperature for about 30-45 minutes.)
- Keep leftovers covered in the refrigerator for up to 5 days or in the freezer up to 1 month, though best when fresh.
Notes
- Use bittersweet or naturally sweetened dark chocolate to keep sweetness natural.
- Store cookies covered in the refrigerator for up to 5 days or freeze for up to 1 month.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15(cookies)
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 134 | 7% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 0mg | 0% |
| Sodium | 33mg | 1% |
| Potassium | 131mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Calcium | 20mg | 2% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
